The Sensitive Kitchen

Monday, May 06, 2013

Pressure Cooker Risotto

2 Tbsp butter
1 Tbsp olive oil
1/2 c minced onions
1 1/2 c Arborio rice
3 1/2 - 4 c broth (can use 1/3 c wine)
1/2 c grated Parmesan, more to taste
salt and pepper
3 Tbsp minced Italian parsley

Heat butter and oil in slow cooker. Saute onions until soft but not browned. Stir in rice, coating it thoroughly with oil. Stir in 3 1/2 c broth. Bring to high pressure. Cook 4 minutes. Release pressure. Stir uncovered over medium heat 3-5 minutes until risotto thickens and rice is al dente. Add broth as needed. Stir in Parmesan, salt, pepper and parsley. Serves 6 as an appetizer, 4 as a main dish.

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